Chateau Dauzac 2019
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James
Suckling -
Jeb
Dunnuck - Decanter
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Robert
Parker -
Wine
Spectator
Product Details
Your Rating
Somm Note
Winemaker Notes
Chateau Dauzac 2019 is a wine that expresses outstanding fruit vibrancy. It is very well-balanced and composed of dense tannins that flaunt rarely-achieved finesse and elegance.
Blend:73% Cabernet Sauvignon, 27% Merlot
The Barrel Sample for this wine is above 14% ABV.
Professional Ratings
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James Suckling
This is linear and tight with beautiful concentration of tannins and dark fruit, as well as tar and dark chocolate. Full, yet racy and long. Very solid and structured with tannins that integrate well into the wine. Better than the 2018.
Barrel Sample:94-95 -
Jeb Dunnuck
Mulberries, tobacco, new leather, redcurrants, spicy herbs, and violets all define the bouquet of the 2019 Château Dauzac, a pretty, medium-bodied, remarkably elegant and seamless Margaux with tons to love. It's certainly worth seeking out and is going to cruise for 15-20 years. Best after 2022.
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Decanter
An estate to watch, with a new owner, Christian Roulleau, who will be overseeing this vintage from beginning to end (still with the same director and technical team). Vibrant violet edge to this ruby red colour. Expressive aromatics even at this early stage, with nuances of peonies and berry fruits, laced with coffee bean, delivered with a raspy slate texture to the tannins that ensure the flavour hangs around. Well structured, plenty to get your teeth into here. Harvest September 17 to October 10, on fruit days only according to the biodynamic calendar. Heavy bottle, a little at odds with the vegan-certified, increasingly biodynamic ethos.
Barrel Sample:93 -
Robert Parker's Wine Advocate
Composed of 73% Cabernet Sauvignon and 27% Merlot, harvested from the 17th of September to the 10th of October, the 2019 Dauzac is aging in French oak barriques, 66% new. It weighs in at 14% alcohol. Deep garnet-purple colored, it soars out of the glass with vibrant notes of warm plums, fresh blackcurrants and redcurrant jelly with nuances of Indian spices, candied violets, dark chocolate and dusty soil. Medium to full-bodied, the palate delivers mouth-coating black fruits with loads of spicy accents and a firm structure of ripe, grainy tannins, finishing long and refreshing.
Barrel Sample:(91-93)+ -
Wine Spectator
Rich, ripe and forward, with mouthfilling waves of plum sauce and blackberry preserve, joined by anise, singed alder and ganache notes through the finish. Very solid for the vintage. Cabernet Sauvignon and Merlot. Drink now.
Other Vintages
2022-
James
Suckling - Vinous
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Jeb
Dunnuck - Decanter
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James
Suckling - Decanter
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Robert
Parker
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James
Suckling -
Wine
Spectator -
Jeb
Dunnuck - Decanter
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Robert
Parker -
Wine
Enthusiast
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James
Suckling -
Wine
Spectator - Decanter
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Wine
Enthusiast -
Jeb
Dunnuck -
Robert
Parker
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Wine
Enthusiast -
Wine
Spectator
It was here at Dauzac, in 1885, that Ernest David, then estate manager of both Dauzac and Ducru Beaucaillou, perfected the "Bouillie Bordelaise", thus saving the european vineyard from mildew.
As in the majority of Medoc vineyards, the principal grape-varieties are Cabernet Sauvignon and Merlot.
Grapes at Dauzac are destemmed and crushed before fermentation in stainless-steel vats equipped with a patented system for breaking up the cap, giving excellent tannic extraction. Wines are matured in oak barrels, the percentage of new oak adapted to the characteristics of each vintage.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
Silky, seductive and polished are the words that characterize the best wines from Margaux, the most inland appellation of the Médoc on the Left Bank of Bordeaux.
Margaux’s gravel soils are the thinnest of the Médoc, making them most penetrable by vine roots—some reaching down over 23 feet for water. The best sites are said to be on gentle outcrops, or croupes, where more gravel facilitates good drainage.
The Left Bank of Bordeaux subscribes to an arguably outdated method of classification but it is nonetheless important in regards to history of the area. In 1855 the finest chateaux were deemed on the basis of reputation and trading price—at that time. In 1855, Chateau Margaux achieved first growth status, yet it has been Chateau Palmer (officially third growth from the 1855 classification) that has consistently outperformed others throughout the 20th century.
Chateau Margaux in top vintages is capable of producing red Cabernet Sauvignon based wines described as pure, intense, spell-binding, refined and profound with flavors and aromas of black currant, violets, roses, orange peel, black tea and incense.
Other top producers worthy of noting include Chateau Rauzan-Ségla, Lascombes, Brane-Cantenac, and d’Issan, among others.
The best wines of Margaux combine a deep ruby color with a polished structure, concentration and an unrivaled elegance.